See, that's the secret to keeping turkey or chicken burgers moist. I read the suggestion in an old issue of Cook's Illustrated magazine and haven't looked back since. You won't know it's there when you're eating it, but it makes a huge difference. The raw meat mixture in this recipe is kind of sticky and soft and difficult to handle, but once everything is cooked it holds together. I served the patties over a baby spinach and radicchio salad, though some people have had luck with "oopsie rolls" as a low-carb hamburger bun.
BUFFALO CHICKEN BURGERS
- About a pound of ground chicken (the pack I bought was 0.80 lbs or something)
- 1/3 cup ricotta cheese (full-fat or Calabro brand fat-free, everything else is high carb)
- 1 beaten egg (or 1/4 cup egg white or egg substitute)
- 1/4 cup buffalo wing sauce (make sure that it's WING sauce, like this, and not just hot sauce) plus extra for drizzling
- Salt and pepper, to taste
- 1/4 cup mayonnaise (regular or Spectrum light, which is reduced calorie but no added sugar)
- 1/4 cup blue cheese crumbles, regular or reduced-fat
- Shaved red onion (optional)
- Salad greens for serving
- Combine the ricotta, egg, and wing sauce in a large bowl. Add the raw chicken along with salt and pepper and mix thoroughly. Using wet hands, form into four patties.
- Cook over medium heat, about 3-4 minutes on each side, then turn down heat to low, partially cover, and cook until done throughout with no raw meat.
- Meanwhile, combine the mayonnaise and blue cheese. Set aside.
- Serve each patty over salad with the blue cheese sauce, extra wing sauce, and shaved red onion.